• Rasam Recipes >Karpuravalli rasam | ajwain leaves | doddapatre rasam| omavalliu-How to make-Step by step photos

Karpuravalli rasam | ajwain leaves | doddapatre rasam| omavalli-How to make-Step by step photos


Karpuravalli rasam By


Cuisine Style: Tamil Nadu | Cooking Time: 5 to 10 minutes | To Serve: 3 | Type : Rasam, Side dish, Soup | Take with : Rice

Karpooravalli/ indian borage leaves / Ajwain leaves is aromatic, fleshy & medicinal herb widely used in india. It is easy to make and best remedy for reduce cold, cough or sore throat. Only use 3 to 4 leaves. Dont use too much. In this rasam, you can add rasam powder instead of grinding pepper & cumin. I didn't use dry red chilli & tamarind, but you can use. For any rasam/charu/soup...Tomato, pepper, cumin & coriander is main ingredient. You can add additional ingredient like fenugreek seeds, dry red chilli, roasted coconut or toor dal.

Ingredients

  • Ajwain leaves[doddapatre, karpooravalli]–4
  • Tomato –2
  • Garlic – 3 cloves [mashed]
  • Dry red chilli – ½
  • Turmeric powder – ¼ tsp
  • Curry leaves – 1 spring
  • Coriander leaves – 2 springs [chopped]
  • Asafetida a pinch
  • Coriander seeds- 1/2 tbsp
  • Cumin seeds – 1 tbsp
  • Peppercorns - 5
  • Salt to taste
  • Oil – 1 tbsp
  • Water as needed

Method

  • In a bowl add tomato & water boil for 5 min, let it cool, squeeze and extract juice.
  • Wash ajwain leaves 2 to 3 times
  • In a mixer jar add ajwain leaves, pepper, cumin, & sea salt coarsely grind with water.
  • Heat oil in a pan then add mustard seeds.
  • Once it’s spluttered then add garlic sauté.
  • Then add asafoetida, and curry leaves.
  • Add tomato water mix well.
  • Add ajwain leave mixture, salt, turmeric powder mix well & let it boil for 3 min.
  • Add coriander leaves serve hot with rice.

How to make karpooravalli rasam- Step by step photos[Simple, Easy]

Karpooravalli ilaiKarpooravalli ilai

Boil 2 tomatoes for 5 min, let it coolBoil 2 tomatoes for 5 min, let it cool

In a mixie jar, add ajwain leavesIn a mixie jar, add ajwain leaves

peppercorns & cumin seedsAdd peppercorns & cumin seeds

Add pepper and cuminAdd pepper and cumin

Add saltAdd salt

Coarsely grindCoarsely grind

Squeeze tomato & extract juiceSqueeze tomato & extract juice

Now its ready, keep it asideNow its ready, keep it aside

Heat 1 tbsp oil, mustard seeds, let it splutterHeat 1 tbsp oil, mustard seeds, let it splutter

Add asafoetidaAdd asafoetida

Add curry leaves, garlic, sauteAdd curry leaves, garlic, saute

Strain tomato juice without lumps & seedsStrain tomato juice without lumps & seeds

BoilAdd salt

Add ground ajwain leaves mixtureAdd ground ajwain leaves mixture

Add turmeric powderAdd turmeric powder

Add saltAdd salt

Boil till bubbles appearsBoil till bubbles appears

Cut off heat, add coriander leavesCut off heat, add coriander leaves

karpooravalli rasam ready, serve hot with ricekarpooravalli rasam ready, serve hot with rice

indian borage leaves rasamindian borage leaves rasam

Doddapatre rasamTake 1/2 cup dill leaves, wash 2 to 3 times

Omavalli rasamOmavalli rasam


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